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Snow Crab Legs with Dipping Sauces

Snow Crab Legs with Dipping Sauces
Whenever I prepare crab legs for my family, I'm sure to serve these three dipping sauces on the side. They really enhance the already fabulous crab flavor.—Suzy Horvath, Gladstone, Oregon
2 ServingsPrep: 25 min. Grill: 10 min.

Ingredients

  • DILL BUTTER SAUCE:
  • 1/4 cup butter, melted
  • 1-1/2 teaspoons lemon juice
  • 1/4 teaspoon dill weed
  • 1/8 teaspoon garlic salt
  • Dash white pepper
  • HORSERADISH CHILI SAUCE:
  • 1/4 cup chili sauce
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon prepared horseradish
  • AVOCADO CREAM SAUCE:
  • 1/2 medium ripe California Avocado, peeled and mashed
  • 1/3 cup sour cream
  • 1/4 teaspoon ground cumin
  • 1 teaspoon lime juice
  • 1/8 teaspoon hot pepper sauce
  • CRAB LEGS:
  • 1 pound cooked snow crab legs
  • 1 tablespoon olive oil

Directions

  • In three separate small bowls, combine the ingredients for the dill
© Taste of Home 2013

2 of 2

Snow Crab Legs with Dipping Sauces (continued)

Directions (continued)

  • butter sauce, horseradish chili sauce and avocado cream sauce; set
  • aside.
  • Brush both sides of crab legs with oil. Grill, covered, over medium
  • heat for 3-4 minutes on each side or until heated through. Serve
  • with dipping sauces.
  • Yield: 2 servings.
Nutrition Facts: 1 serving equals 570 calories, 49 g fat (22 g saturated fat), 168 mg cholesterol, 1,034 mg sodium, 15 g carbohydrate, 3 g fiber, 19 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013